Nutritional MealLesson Plan

Metta BrownAET/520February 10, 2014Dr. Diane George-Nixon

Nutritional Meal Lesson PlanOverview

• Vital Information• Who, what, why, and how

• Development• Performance-based Objectives

• Implementation• Content-based Strategy• Formative Assessment

Nutritional Meal Lesson PlanVital Information

• Lesson Plan Goal - Students will be able to use product labels to prepare a nutritionally balanced meal.

• Non-profit Family Transitional Living Program classroom

• Clients of Family Transitional Living Program

• Face-to-face modality

Nutritional Meal Lesson PlanPerformance-Based Objectives

• Given a variety of product labels the student will be able to select the ingredients to create a nutritionally balanced meal using minimal processed ingredients.

• Given a variety of products labels the student will be able to create a meal with the appropriate amount of carbohydrates and protein (The Pennsylvania State University, 2007-2010).

Nutritional Meal Lesson PlanContent-based Strategy

• Create relevant learning experiences using direct instruction to engage students by sharing facts on how food affects health.

• Build a positive attitude toward the topic using handouts and lecture. Students will work together in small groups to discuss personal caloric needs.

Nutritional Meal Lesson PlanContent-based Strategy

• Deepen learning with engagement and challenge. Critical questioning will be used to engage students to promote high-level cognitive processing which will transform the student’s current beliefs into new meanings (Wlodkowski & Ginsberg, Chapter Four, 2010). Students will work in small groups and discuss the categories and continue to expand on personal experience and knowledge (Virginia Department of Human Resource Management, 2012).

• Develop self-efficacy for learning and maintain attention of the students. Direct and indirect instruction will be used to present an engaging activity that provides a variety of instruction and attributes success to their effort and knowledge.

Nutritional Meal Lesson Plan Assessment

• Students will answer a true or false quiz on whole foods vs. processed foods.

• Students will use handouts and provided resources to determine the amount of calories needed for children ages 1-5, 6-10, 11-15, 16-18. One example of a healthy meal will be explained for each age group on an essay test.

• During a performance-based exam students will plan a meal using a paper pantry to create a 750 or less calorie meal that has 45 to 70 carbohydrates and minimal processed foods.

References

• The Pennsylvania State University. (2007-2010). Penn state learning design

community hub. Retrieved from http://ets.tlt.psu.edu/learningdesign/

objectives/writingobjectives

• Virginia Department of Human Resource Management. (2012). Commonwealth

of Virginia employee wellness Program. Retrieved from

http://commonhealth.virginia.gov/documents/ CaloriesNeeded.pdf

• Wlodkowski, R. J., & Ginsberg, M. B. (2010). Teaching intensive and accelerated

courses. Instruction that motivates learning.

Retrieved from The University of Phoenix eBook Collection.